Instructions: For the Dressing: Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. (Makes 2 cups)

For the Salad: In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans. Toss with half of dressing. Serve with remaining dressing on side.

This recipe yields 6 servings.

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